Apple spice buns

Fragrant with spice and studded with both fresh and dried apple,
these sticky glazed buns are perfect served with salted butter, or
even with the contrast of a crumbly vintage cheddar. In any case,
they're best eaten hot from the oven. Just try to stop
yourself.

Method

01

Combine flour, apple, sugar, dried and
glacé fruits, yeast, spices, rind and 1 tsp salt in
an electric mixer fitted with a dough hook, and
mix on low speed to combine. Heat butter and
orange juice in a small saucepan over low heat
until butter melts, add milk and warm to blood
temperature. Remove from heat, then whisk in
egg. Add milk mixture to flour mixture and knead
until smooth and elastic (8-10 minutes; dough will
be quite soft). Place in a lightly buttered bowl,
cover and stand in a warm place until doubled
in size (50 minutes to 1 hour).

02

Knock back dough, divide into 10 even pieces,
then roll each piece into a smooth ball and place
on a baking tray lined with baking paper, leaving
about 5cm between each. Cover with a tea towel
and stand in a warm place until doubled in size
(30-40 minutes).

03

Preheat oven to 220C. Halve extra apple,
then thinly slice on a mandolin into 10 slices and
discard seeds. Brush the tops of buns lightly with
water, place a slice of apple on each, then brush
the apple with melted butter and scatter with
sugar. Bake for 10 minutes, then reduce oven
to 200C and bake until buns are golden brown
and sound hollow when tapped (8-10 minutes).

04

For vanilla glaze, stir sugar, vanilla seeds and
70ml water in a small saucepan over medium
heat to dissolve sugar, bring to a simmer, then
brush glaze over buns. Serve buns warm or at
room temperature on the day of baking, with
butter for spreading.